THE Era Rojak Sotong bowled us over at first bite. Who would have thought that squid covered in a crispy batter would work in rojak, and at a Chinese restaurant at that? And worked wonderfully it did at Kitchen Restaurant in Damansara Kim, Petaling Jaya.

We crunched through the thin batter to the soft, tender squid, and enjoyed pieces of pineapple, bangkuang, mango, cucumber and cherry tomato in a thick, sticky and sweet rojak sauce.

It was a lovely start to our dinner at this restaurant, which occupies the premises where the old Extra Super Tanker used to be. The same owners run Kitchen Restaurant, so you can expect the familiar touch of Extra Super Tanker, which is now in Glo Damansara.

There is a more casual feel to Kitchen Restaurant, but the food is the draw, with the quirky, creative touch of Chef Sailor Moon.

Take, for instance, the Steamed Pomfret with Fried Ginger Threads. It looked amazing, and tasted so fresh and good. The fish was cut into fillets and steamed, then presented fanned out on a plate with a sauce and generously topped with crispy fried ginger threads. I thought it was so neat; I could have a whole fillet to myself without having to slice through the fish.

Cheong Wong Siew Ngap, or Roast Duck with Superior Sauce, stood out with its shiny, crispy skin and juicy, tender meat. Its dark sauce, aromatic and sweet, was the perfect complement. All too often, we are served roast duck with a thick dipping sauce. I liked that the duck sat on the delicious sauce, so that the base of every piece touched it.

Stirring aromas trailed the Wok-Baked Freshwater Prawns with Ginger and Spring Onions as the dish was brought out. The freshness of the prawns was expressed in their firm, sweet flesh. Their orange-red roe spilled into the very flavourful sauce, cooked with ginger and spring onions, coating the prawns. They are best enjoyed with the hands.

Minced pork with prawns and water chestnut made for tasty, bouncy meatballs in the Braised Tofu with Meatballs, Fish Maw and Mushrooms. The home-made tofu was smooth and creamy; the fish maw soaked in the yummy braising sauce.

Fried La Mian with Lard Crispies, Mushrooms and Egg was a scrumptious treat for a friend celebrating his birthday. The moist noodles were spicy with a light sweetness, and the lard crispies, or chee yau char, made everything taste good.

All the dishes we savoured had been pre-ordered, except for the Braised Tofu with Meatballs, Fish Maw and Mushrooms (RM50).

On a previous visit, we chose three dishes from the menu listed on the blackboard – Steamed Clams with Egg White and Xiao Shing Wine (RM30), Braised Pork Ribs with Yam in Claypot (RM35) and Fried Spinach with Enoki (RM15). We were gobsmacked by the super delish clams sitting on smooth, set egg white, generously doused with wine and topped with ginger strips.

Braised Pork Ribs with Yam in Claypot is a classic Extra Super Tanker dish that everyone likes. Soft cartilage bones are cooked with sticky, powdery yam, and they are just so good. The Fried Spinach with Enoki, too, turned out well.

Kitchen Restaurant is located at 48, SS20/10, Damansara Kim, 47400, Petaling Jaya. It can be reached at 03-7732-1329. – June 22, 2019.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.